Many people associate the national cuisine of Hungary with goulash, paprika, salami and Tokaj wine. But believe me, the real Hungarian menu is much more interesting and richer. Some experts put this cuisine in third place in the world, after France and Italy. Thanks to its great variety, excellent taste, nourishing dishes and the skillful use of various seasonings, Hungarian cuisine has become famous far beyond the borders of the country. Therefore, if you happen to visit Hungary, avoid chisburgers, hamburgers and other fast foods, and be sure to try real Hungarian dishes. And now, in a little more detail, about the most famous delights of Hungarian cuisine.

By far the most popular dish is the famous hungarian goulash... For its excellent taste, sometimes, this dish is called - "peasant royal soup". In the city of Gyula, there is even a whole restaurant with an intriguing name - "Goulash Academy". Here you will be offered over 30 recipes for this famous dish. Moreover, the main secret is that it is cooked in this open-air restaurant in a picturesque garden. This is done so that the goulash absorbs not only the amazing harmony of spices, but also the exquisite aroma of the Hungarian air. Despite the fact that goulash is far from a dietary dish, locals believe that it cures many diseases and relieves stress.

By itself, goulash is a cross between a meat stew and a thick soup, therefore, it can be used both as the first and as the second. The dish was invented by Hungarian shepherds and the name comes from the Hungarian word "guyash", which means "shepherd". And in the city of Szolnok, an annual "goulash festival" is held, to which the best chefs of the country come and compete in the preparation of this amazing dish.

I present to your attention a few more dishes, Hungarian cuisine, which are worth trying in this hospitable country:

• « chicken paprikash« - made from white chicken meat, with the addition of sour cream, mushrooms, tomatoes, onions, garlic, dry white wine and red paprika.
• « venison goulash soup« - served in a pot made of freshly baked bread.
• « turosh chusa « - boiled noodles with sour cream, cottage cheese and cracklings.
• « Hungarian lecho « - made from tomatoes, paprika, onions, smoked pork sausage and served with dumplings.
• « halasle « - Hungarian fish soup.
• « phaselek « - Hungarian stewed vegetable stew.
• « kerezet « - Sheep cheese pate with spices.
• « Transylvanian cabbage rolls« - in which, in addition to minced meat, add fried brisket, smoked meat and sausages.
• « virgin roast« - suckling pig stuffed with minced pork ham.
• « tocan in Heran"- a dish of stewed pork kidneys, meat, mushrooms, bacon, onions, paprika, flour, sour cream and marjoram.
• "Palazzinta" - pancakes with various fillings.
• "Toltott paprika" - large red peppers stuffed with minced meat and rice, stewed in tomato sauce.

It is impossible to imagine Hungarian cuisine without paprika. It is a capsicum red pepper that was introduced to the country by the Turks in the 16th century. Unripe, green, pods are used to prepare side dishes and salads. Seasonings are made from ripe red ones. There are many flavors of Hungarian paprika - savory, sweet, fiery, pink and others. In the south of the country, there is the city of Kalocha, which is considered the world capital of paprika. There is a paprika museum popular among tourists. Many hundreds of pomegranate-ruby pods hang on medieval beams, the fragrance of which is impossible to forget.

Hungarian cuisine will offer many pleasant surprises for dessert. Already, a kind of brand of the country, has become “ hungarian strudel« , stuffed with nuts, cherries, poppy seeds, apples, pears. The main feature is the preparation of dough from a special flour with a high gluten content. The shops even sell special "strudel flour". In addition, it is worth trying such sweet dishes as:

• « pancakes a la Gundel"- with sour cream and dried fruits, plentifully poured with chocolate.
• « Shomloi dumplings"And" dobosh "- national Hungarian cakes.
• "Rigo janchi" and "esterhazy" are delicious Hungarian pastries.
• "Kyurtskalach" - traditional cylindrical baked goods.

Another famous brand of Hungarian cuisine is Tokay wine. Hungarians are very proud of their amber-golden wine, with a unique spicy flavor. Experts believe that Tokay wine has a unique rich taste, with a touch of fire. At one time, Peter Ι bought several vineyards in Hungary, from which wine was supplied to his royal table. In addition, you should try the famous Hungarian apricot vodka, the unique Badacsony wine (“ Keknelyu "and" Auvergne "), herbal balsam "Unicum", wonderful Balaton wine from the vineyards "Shomlo" and white wines from Kecskemet (" Kechkemeti Leanka" and " Wilds of Harslevel«).
Welcome to hospitable Hungary and bon appetit to everyone!

Local snacks are quite hearty in themselves and can replace the whole meal. If you want to enjoy the taste of several dishes and leave room for the second and soup, then order a couple of different snacks at the rate of 1 serving for the whole company. Ask each guest for a clean plate and start tasting. What Hungarian snacks should you look out for?

Toltott paprika - stuffed paprika. Large red peppers, expertly stuffed with a delicate mixture of rice and chopped meat and stewed in a thick tomato sauce;

Rantott libamajszeletek - fried goose liver. An amazing dish consisting of thin pieces of liver fried in flour and eggs, melting in your mouth and having an unsurpassed taste. The highlight of this recipe is that the liver is fried over moderate heat and retains its juiciness and appetizing pale pink hue. As a rule, the liver prepared in this way is offered in combination with boiled crumbly rice and ripe juicy tomatoes;

Palacsinta - pancakes. Hungarian cuisine is replete with pancakes of all kinds. They can be either stuffed or simply seasoned. Start with the traditional Hortobagui palacsinta, flavored with meat goulash, sour cream and paprika, and continue with Juhas palacsinta, filled with tender curd and fresh dill.

Second courses in Hungary

The main Hungarian second courses are also meat (beef and pork), paprika, onions and lard. It would seem that almost the entire cuisine is based on goulash - liquid, thick or heavy, however, in fact, Hungarians know how to season the same types of meat, so skillfully using various herbs and additives that their taste is radically different and invariably great. The meat is prepared both in the lumpy method and in the form of minced meat, from which the most tender dumplings or cutlets that melt in the mouth are obtained. For meat dishes, as a rule, various salads and pickled vegetables are offered: cucumbers, sauerkraut, onions and paprika. In some restaurants, a salad mix is ​​served to a large company, do not take advantage of this and try the whole kaleidoscope of Hungarian vegetable flavors. Pickled vegetables, along with meat and paprika, form the basis of the Hungarian main course menu. Which of the rich assortment of basic dishes you should definitely try?

Porkolt - goulash. A truly Hungarian dish, which is finely chopped meat stewed in wine and tomato sauce, flavored with onion dressing and spices. Depending on the direction of the restaurant's cuisine, you may find several varieties of goulash on the menu. The most commonly offered beef goulash is Marha porkolt. It is followed by: pork - Sertes porkolt and mutton - Birka porkolt. There is a recipe for this amazing dish for vegetarians - Gomba porkolt (mushroom goulash). As a rule, dumplings or dumplings - Tarhonya are offered to such a meat or mushroom dish;

Paprikas - paprikash. Another traditional Hungarian national dish, fried meat flavored with fresh sour cream sauce and a generous layer of paprika. In me you can observe two variations of this dish: Borju - veal paprikash and Csirke - chicken paprikash. Both are noteworthy, although they differ radically in taste;

Lecso - lecho. Another legendary local food, the love of many vegetarians. The main components of lecho: paprika, tomatoes and onions. The main secret of the recipe lies in the long and moderate stewing of vegetables - until the liquid and natural juices evaporate completely. Initially, lecho served as a side dish for goulash, but now it is served as an independent dish, delighting lovers of vegetable and light cuisine with its amazing taste;

Brassoi apropecsenye - roast pork. Many restaurants offer this dish, which is among the leaders in ordering meat dishes. Roast includes fried juicy pieces of pork and potatoes, stewed in an onion-tomato mixture;

Budapest modra - Budapest style meat. This dish is based on minced meat and consists of beef, veal or pork cutlets fried with the addition of yellow cheese and mushrooms. Before rolling onto minced meat, the meat is marinated in tomato sauce and herbs, which gives the cutlets an exquisite taste and delicate aroma;

Csusza - baked pasta according to an unusual recipe for us. A stand-alone meal that does not include meat, a favorite food of local vegetarians and pasta aficionados. Pasta is baked in a special dish with milk and additional ingredients. Tourists are advised to choose baked pasta of the following types: Makoscsusca - with the addition of poppy seeds, Turoscsusza - with fresh cottage cheese, Dioscsusza - with crushed walnuts;

Gomboc - dumplings. A traditional national dish that hides balls of dough or so-called dumplings underneath, which can be either lean or with the addition of meat or even fruit filling. Depending on the recipe, dumplings can be served in restaurants as a side dish for meat dishes, as an independent dish, and even as a sweet treat.

Hungarian desserts

Locals love desserts, so, as a rule, each meal ends with some wonderful delicacy. Some of them are a little more detailed:

Vegyes Reres - roll. The most popular Hungarian dessert, which can be found in every restaurant, cafe or cookery. This is a confection made from French tender dough, filled with sweet curd filling with poppy seeds, ground nuts, cherries, apples and raisins. To some extent, the roll can be compared to the Viennese strudel, but the Hungarian version is even more magnificent;

Gundel palacsinta - sweet pancakes. The delicacy was invented by the famous Hungarian chef, and forever entered the history of the country's dessert cuisine. Thin lacy pancakes are abundantly filled with a mass of dried fruits and sour cream, and on top the delicacy is generously poured with hot chocolate and alcohol tincture. Traditionally, this dessert is served burning. As you understand, this effect is created by alcohol burning on top. These days, however, not all restaurants have this spectacular presentation. Nevertheless, Gundel palacsinta remains a favorite treat for both locals and visitors alike;

Somboi galuska - biscuit mini cakes. Dessert is a fluffy fresh biscuit cut into miniature pieces, garnished with whipped cream and sprinkled with grated chocolate. Sweets go crazy with the melting taste of this Hungarian delicacy.

Hungarian drinks

First of all, enjoy the real famous Tokayskoye wine. Its taste, the aroma is unsurpassed, and the taste drives even capricious gourmets crazy. This is not surprising at all, since Budapest is the birthplace of Tokaj wine. In Hungary, this type of wine is present in the wine list or menu of any restaurant, bar or cafe. By strength "Tokayskoe" does not exceed the standard limits and contains the traditional 16% alcohol.

Along with Tokaj wines, Hungary is famous for other varieties: Sopron, Eger and Villanis. If you want not only to taste local wines, but also to buy them for home use, choose restaurants near wine cellars or factories. There is a whole scattering of similar establishments here. As a rule, here you can enjoy traditional Hungarian dishes, taste many types of wines, and immediately buy your favorite varieties - they will be brought to you from the cellar or poured from a barrel. Tourists do not leave the country without a couple of liters of their beloved wonderful grape drink.

The low-alcohol menu of Hungarian drinks is represented by several types of beer produced by local factories. The following varieties deserve attention: "Soproni", "Dreher", "Bak", "Kebanai", "Aranyasok".

For stronger drinks, we can recommend a fruit palinka or Unicum balm - a tincture containing the juice of 40 herbs and sold in colorful round black bottles with a bright red cross on the label. Another interesting strong drink is the Hubertus hunting liqueur, which has a sweet herbal flavor and a high degree of strength. The toughest Hungarian hunters mix it with beer for a cocktail called "Magyar Ruff", but you shouldn't get so excited - it's better to try these drinks separately, savoring every drop of amazing Hungarian elixirs.

There are no tasteless dishes in Hungary - you can try whatever you like. Of course, most of them are high-calorie and fatty, but on the other hand, they are environmentally friendly and incredibly tasty. And is it worth restraining yourself in culinary desires if the calories eaten quickly melt away in the process of swimming in mineral springs and walking in picturesque surroundings ?!

Typical dishes for the national Hungarian cuisine are those in which a large amount of ground paprika, onions, tomatoes and green bell peppers are used. The most popular meat is pork, the most common vegetable is cabbage. Among the delicacies, it is worth highlighting goose liver pate and chicken paprikash.

Hungary cannot be imagined without such national dishes as:

1. Traditional goulash- beef soup stewed with onions, cabbage, potatoes and tomatoes.

2. Prepared from finely chopped chicken meat, which is fried with onions, bell peppers, paprika, garlic and broth. Sour cream is added to the finished dish.

3. Not less popular Turosh chusa- boiled noodles, to which sour cream, cottage cheese and cracklings are added.

4. Hungarian fish soup from lake or river fish is called Fazelek.

5. Virgin roast prepared from suckling pig, which is stuffed with chopped pork ham.

Traditional Hungarian cuisine has many interesting dishes for dessert. Strudel has also become almost traditional here. In Hungary, nuts, poppy seeds, cherries, pears or apples are used as filling. The most popular local cakes are Shomla dumplings and dobosh. Seeing such a Hungarian dish as kyurteskalach on the menu of one of the restaurants should not be surprised, since this is just a traditional cylindrical dessert.

Among the traditional and most popular drinks in Hungary, it is worth highlighting Tokaj wine. Hungarians pride themselves on its amber-golden color and inimitable spicy taste. Among the stronger spirits, apricot vodka, Unicum herbal balsam and Kecskemet white wines are popular.

Don't forget to sample some delicious Hungarian cuisine during your trip to Budapest. Hungarian cuisine is sure to please you. After all, her cuisine consists mainly of hearty soups, stews, game dishes, simple but tasty casseroles, juicy pies and pastries.

Here are some tips on what dishes to try while in Budapest.

Some ingredients and a certain way of cooking make Hungarian dishes hearty and spicy. The main ingredient is paprika powder, which gives a unique taste and bright orange color to typical Hungarian dishes. But do not be mistaken that red pepper dishes are too hot.

For the most part, sweet paprika is placed in stews, goulash, chicken with paprika, and hot peppers are usually placed to the side.

The main stage in creating a real Hungarian stew, goulash, is stewing onions in hot lard with the addition of paprika. Sour cream is also another important ingredient in Hungarian recipes. It is added to soups, pastas, casseroles and desserts.

There are also other main ingredients such as onion, garlic, cumin, black pepper and various herbs including parsley, bay leaf, wormwood, celery, thyme, savory.

Although most Hungarian dishes require lard, nowadays restaurant owners and housewives use vegetable oil instead of lard.

Hungarian soups

It is the nation that consumes soup the most in its diet. A full three course meal always starts with soup. It can be hearty meat soup, world famous goulash or sweetish vegetable soup.

Each part of Hungary has its own way of making goulash. Green beans are added to dishes called "Palócgulyás" goulash and "Alfoldi" goulash, and then cooked along with potatoes, carrots and parsnips. Hearty bean soups are very popular in Hungary.

In restaurants you can find in the menu "Jókai" - bean soup. A must In Hungary, try the famous "fish soup".

Also, you will find another Hungarian soup on the menu of restaurants - "Újházy", that is, chicken broth.

The price varies depending on the order, approximately 400-1000 HUF.

Hungarian main dishes

The soup is usually followed by a meat platter with potatoes, pasta, or rice garnishes. Also, meat dishes can be served with pickles or salad from seasonal vegetables.

The most popular meat dishes are Pörkölt and paprikás. "Pörkölt" is a stew made with pork, beef, lamb or chicken with onions and paprika powder, the main Hungarian spice.

"Paprikás" is prepared in the same way as "pörkölt". The only difference is that sour cream is mixed with red paprika and onion sauce. This is necessary to give the dish a creamy appearance.

Fried goose liver ("Libamáj") and game dishes are considered Hungarian delicacies.

Cabbage rolls ("Töltött Káposzta") are a traditional Hungarian dish that tastes great. It is prepared for holidays such as Christmas and Easter.

Hungarian cuisine is characterized by pasta dishes. There are a number of such dishes: "Turos csusza" - pasta with cottage cheese, "káposztás tészta" - egg squares with stewed cabbage and, of course, savory pasta.

Sweet pasta dishes: "túrógombóc" - dumplings, cheese cakes, "szilvásgombóc" - plum dumplings and "palacsinta" - pancakes.

If you are a vegetarian, try "Főzeléks", which are vegetables stewed in water in a thick form. Try also "tökfőzelék" - a brain with dill and sour cream, or "finomfőzelék" - a mixture of vegetables with a white sauce.

Pork chops or scrambled eggs are usually served in restaurants. It depends on which "Főzelék" vegetable mix you have chosen. For the preparation of some "Főzeléks", for example, for "Babfőzelék", to which beans are added, smoked meat or sausage is essential.

If you are a vegetarian who adheres to the rules, then before ordering "főzelék" you can ask the waiter if meat, or even broth, was used during its preparation.

The price of such dishes is between 1200-3000 HUF, depending on the restaurant. Some restaurants may even inflate prices for tourists.

Hungarian pastries, cakes, snacks

For lovers of sweets, it is impossible not to ignore Hungarian sweets: juicy cakes, delicious pastries. The best places to try these sweet treats are coffee shops and cafes. Take your time with the selection of cream-filled cakes and pies, which are displayed side by side behind the store counter. Here are some desserts you can try:

"Dobos Torta" is a multi-layered cake with thick chocolate cream topped with crispy caramel.

"Eszeteházy Torta" - multi-layered cake with nut cream.

"Krémes" is a light vanilla cream that is used between two layers of a crispy flaky cake.

"Rigó Jancsi" is a chocolate sponge cake filled with airy chocolate mousse and covered with chocolate.

"Rákóczi Turos" is a curd cake.

Buns - "Retes" - puff pastry with various fillings (cottage cheese, apple, poppy seeds and cherries and others). For Hungarians, these dishes are favorites.

Typically, at festivals and outdoor events, "Kürtős kalács", a cylindrical hollow dough covered with powdered sugar, cinnamon or walnuts, are sold.

"Gesztenye püré" - chestnut puree or "Somlói galuska" - puff pastry sponge cake with chocolate sauce, rum and whipped cream are typical hearty Hungarian desserts.

For a quick morning snack, try fresh baked goods from the bakery, such as Turos taška, a biscuit filled with cottage cheese, or Kakos Csiga, a coconut snail, a ball-shaped dough filled with chocolate. In grocery stores in vegetable markets, you can buy "Langos" - deep-fried round dough.

Another option for a quick bite is "Pogácsa", a salty biscuit with various flavors (cracklings, cheese, cabbage).

The price of these dishes: pastries and snacks cost about 150-200 forints, a piece of pie - between 200-400 forints (they are more expensive in cafes for tourists).

Hungarian cuisine, national and local: what to cook and where to eat. Recipes, cooking methods, snacks, desserts, hot dishes and drinks in Hungary.

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Even those who are not an adherent of gastronomic tourism should include in the program of their trip to Hungary a close acquaintance with the cuisine of this country. Hungarian cuisine is distinguished from other European ones by the huge variety of products used.

Products

If we talk about meat dishes, then they can be prepared from pork, pig meat, beef, veal, game, poultry. Some dishes use different types of meat or meat processed in different ways. The rivers and lakes of the country are rich in fish of various types, therefore, dishes from the Danube catfish, Tissay sterlet, and Balaton pike perch occupy an important place in the national cuisine. Various vegetables are also used: eggplants, zucchini, tomatoes, various cabbage and - as the most important components of many dishes - onions and bell peppers.

Sour cream is often used for the preparation of seasonings, combined with the most unexpected ingredients. It should be said that Hungarian flour is traditionally used for the preparation of flour products. Its peculiarity lies in the high content of gluten, which allows you to roll out the dough very thinly and make baked goods, which have no analogues in the cuisines of other countries. Often, flour mixed with eggs is used to prepare dough for tarhoni - small dried balls that are used both independently and as a side dish or filler for stuffed vegetables.

Cooking methods

The main methods of food processing are cooking, stewing, frying. It doesn't look as picturesque as grilling, but the taste of the finished dishes is excellent! Of course, each chef has his own secrets and technological methods that allow you to prepare a delicious and beautiful dish. But there are also common moments that, in fact, create that unique taste that is inherent in Hungarian cuisine. One of these features is the widespread use of lard. It is an important component of most dishes; sometimes flour and spices, which are part of the recipe, are fried on it - this gives the dishes the necessary thickness and spiciness. Hungarian culinary experts consider butter to be a dietary product and rarely use it in their recipes. Vegetable oil is used even less often; even in vegetable salads, it is usually replaced by melted goose fat.

The second important feature is the use of spices and seasonings. The most popular are onions, garlic, cinnamon, celery, dill, black and red peppers, marjoram, thyme, caraway seeds and, of course, red pepper - paprika. There are many varieties, degrees of maturity and ways of using paprika. Fruits can be used ripe, semi-ripe, fresh, dried, crushed ... To this we must add a rich color range: green, light yellow, pink, light red, burgundy pepper pods also serve as table decoration. Variety of flavors is also added by onions, which are used very widely, and, moreover, after various heat treatments. It is interesting that for some dishes it should be lightly browned in a pan, while for others it should be very fried.

What to try

Separately, it should be said about the names of the dishes. There is some confusion here: the second dish, which is called goulash in Russia, is called maslyash in Hungary, and gulash is a very thick spicy soup made from meat and pureed vegetables, prepared with a lot of flour and paprika. And the first name that comes to mind when mentioning Hungarian cuisine is paprikash. This funny word refers to almost any dish seasoned with sour cream sauce with paprika.

Perekelt - stew - differs from other dishes in its high onion content, it is prepared from beef, veal, pork, lamb, poultry and offal. Tokan - resembles peekelt and goulash, but less meat is put in this dish than in goulash, but mushrooms, green peas and herbs are added. Separately, it should be said about flour dishes. Noodles with cottage cheese, various rolls, sweet and not sweet, the famous Hungarian cheesecakes - the variety is very great.

The rivers and lakes of the country are rich in fish of various types, therefore, dishes from the Danube catfish, Tissay sterlet, and Balaton pike perch occupy an important place in the national cuisine.

Hungarian wines

Speaking of Hungarian wines, one cannot fail to mention the wine, about which Voltaire said: "Blessed Tokaj amber tickles the brain and gives the thoughts the fire necessary for the sharpness as bright as a drunken drink ..." It is unlikely that anyone would think to argue with great philosopher-enlightener, but to try Tokay, the wine of kings, is simply a must. By the way, it can be the best gift from a wonderful country with amazing cuisine.